Chicken Soup III Recipe - Allrecipes.com
Chicken Soup III Recipe
  • READY IN 5+ hrs

Chicken Soup III

Recipe by  

"Classic recipe from mom. Makes great leftovers! Try substituting egg noodles for the rice, if you like!"

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    4 hrs 30 mins
  • READY IN

    5 hrs 20 mins

Directions

  1. In a large pot combine chicken, water, large onion, celery with leaves, fresh parsley, peppercorns, bouillon, bay leaf, celery seed, thyme and 1 teaspoon salt. Bring to a boil, then reduce heat, cover and simmer 4 hours.
  2. Strain stock, reserving chicken, and refrigerate for 30 minutes.
  3. Skim fat from top of stock. Remove skin and bones from chicken and cut meat into bite-size pieces. Return stock and chicken to pot and stir in carrots, 1/2 cup sliced celery, 1/4 cup minced onion, dried parsley, 1 teaspoon salt, pepper and rice. Bring to a boil, then reduce heat and simmer 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 05, 2003

Wow - this really does taste just like what my mom used to make! I cooked the chicken for 2 hours at which point the meat was falling off the bones, so I stopped then. It took a lot longer than 30 minutes to get the fat to congeal (probably about 2 hrs) so the overall cooking time was about the same. I didn't add the second tsp of salt as the bouillon is already so salty. Definitely a keeper!

 
Most Helpful Critical Review
Mar 02, 2009

Good but not great. And overly complicated. If you're making stock, why the bouillon? (Or vice versa.) 4 hours is *FOREVER* to simmer chicken. It'll be done in less than one. It adds salt twice (Thrice if you include the bouillon.) Always add salt *LAST* or it will make things tough (Even rice). You start with fresh parsley and switch to dry (???) when once is enough. You add celery twice when once will do. Still, it makes good soup. But simpler would be better. ;-)

 
Oct 03, 2003

Oh boy, for how sick we have been over here (eg: I just went out with the girls, and I'm still sober enough to be typing (HA!) :) This is a good, classic soup that hit the spot for all of us this week. Nice & easy on the tummy. I used fine egg noodles, but could have gone with the rice as well. Thanks for the comfort & good recipe Robbie!

 
Jul 22, 2004

This was my first time ever making chicken soup from scratch, and although I had my doubts that it would really be *that* much better than soup from a can -- I was very pleasantly surprised. This soup was absolutely delicious, and the smell was heavenly (my daughter came home from school and asked "what smells so wonderful?"). I used egg noodles but followed the recipe pretty much as written. Note: it was pretty salty, but we like our soup that way.

 
Oct 25, 2006

This super soup was a family pleaser! My kids really liked it - my husband too! Only changes - added 3 chopped garlic gloves, used canned carrots and peas because I was out of fresh! And omitted the salt at the end. Will make again very soon!

 
Oct 25, 2004

This was a very easy and delicious soup. I actually tweeked a little. I hate celery, so I left that out and added potatoes and peas. It was delicious. Will definitely make again.

 
Oct 07, 2008

This soup is really good. I usually make up a giant batch of broth with a rotisserie chicken and I don't measure the veggies. Recently I used leaks. Thanks for a great recipe.

 
Oct 01, 2005

Super flavorful and super yummy. I would omit that last tsp of salt and maybe just salt to taste next time. I also just used chicken thighs, as I hate the thought of cutting up a chicken. And I cooked whole wheat egg noodles and added them when the soup was done. mmmmmm. supergreat soup.

 

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Nutrition

  • Calories
  • 228 kcal
  • 11%
  • Carbohydrates
  • 12.6 g
  • 4%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 20.7 g
  • 41%
  • Sodium
  • 1234 mg
  • 49%

* Percent Daily Values are based on a 2,000 calorie diet.

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